French Toast Loaf Recipe
Loaf of french toast bread
Ingredients
- 12 slices white bread (homemade, day-old)
- 8 ounces butter (chilled and sliced)
- 9 ounces light brown sugar
- 1 teaspoon cinnamon
- 10 ounces heavy cream
- 4 large eggs
- 1/2 teaspoon vanilla
- 1/4 teaspoon cinnamon
Loaf
Brown Sugar Batch
Batter
Instructions
- Mix the brown sugar with 1 teaspoon of cinnamon. Keep separate.
- Mix the cream, eggs, vanilla, and remaining cinnamon together to make a batter.
- Liberally spray a loaf pan with Pam or other vegetable spray.
- Layer three slices day-old bread on bottom of pan.
- Sprinkle 1/3 brown sugar mixture on top of bread, then layer 1/3 of the butter.
- Repeat these steps two more times.
- Top off with three more slices of bread (should have a total of 12 slices of bread). Press down with hand to compact bread into loaf pan.
- Slowly pour 16 oz. of batter over top of loaf, covering completely. This may take a little time, to allow it to fully absorb into bread and flow into spaces at bottom.
- Place loaf pan on some paper towels in case of overflow.
- Cover top of loaf with parchment paper and wrap top tightly with aluminum foil.
- Place in refrigerator and allow to sit overnight.
- Heat oven to 325º F.
- Bake for approximately 1 hour or until internal temperature in center of loaf is 160 degrees. Uncover and bake for another 15 minutes.
- Remove from oven and let rest for 5-10 minutes.
- Place a plate on top of loaf pan and invert to remove from pan.
- Cut into 7 slices and serve.